Cereal Mash Crush the raw wheat as much as possible and add it to the mash tun with lots of rice hulls. Bring this mixture to a boil or add boiling water to break down and hydrate the raw grains. Once this is accomplished, add the remaining crushed malted barley (take strike water temperature into account from the boiled grains in the mash tun).
Mash rest: 30 minutes. Begin vorlauf (recirculation) immediately after the 30-minute rest and vorlauf for 30 minutes, for a total of a 1-hour mash. If possible, heat the mash during vorlauf either with direct flame or by adding boiling water to achieve a mash-out temperature of 164°F (73°C). Begin run off into the kettle and immediately begin boiling in small increments to produce kettle caramelization.
Boil for 90 minutes following the hops schedule.
Fermentation Conduct primary fermentation with the mixed cultures and follow appropriate temperature specs. Allow the beer to fully attenuate, then transfer to an oak barrel (or onto staves or cubes) for extensive aging.
Fruit After 2–6 months of aging in oak (or whenever the desired flavor profile is achieved), transfer the beer off of the oak and into a vessel for receiving fruit. Add fresh local fruit and allow all the sugars to ferment out. Your fruit to gallon ratio depends on the fruit you choose. For a subtle fruit character, stay on the lower side of the ratio. For fruit-juice bombs, you can go a little wild on the ratios, keeping in mind that the fruit can suck up a lot of beer! Our Rhythm Rug is fruited with local fresh strawberries at a rate of 4 lb/gallon (1.8 kg/3.8 l).
Packaging After the beer has zero sugar remaining, dose with the same mixed cultures and 1 oz/gallon (25 g/3.8 l) of dextrose. Bottle condition in a warm place for 1–4 months. Pop bottles and enjoy!
{"RecipeId":62126,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":117570,"Name":"Appalachian wild ale","Description":"Cereal Mash Crush the raw wheat as much as possible and add it to the mash tun with lots of rice hulls. Bring this mixture to a boil or add boiling water to break down and hydrate the raw grains. Once this is accomplished, add the remaining crushed malted barley (take strike water temperature into account from the boiled grains in the mash tun).\n\nMash rest: 30 minutes. Begin vorlauf (recirculation) immediately after the 30-minute rest and vorlauf for 30 minutes, for a total of a 1-hour mash. If possible, heat the mash during vorlauf either with direct flame or by adding boiling water to achieve a mash-out temperature of 164°F (73°C). Begin run off into the kettle and immediately begin boiling in small increments to produce kettle caramelization.\n\nBoil for 90 minutes following the hops schedule.\n\nFermentation Conduct primary fermentation with the mixed cultures and follow appropriate temperature specs. Allow the beer to fully attenuate, then transfer to an oak barrel (or onto staves or cubes) for extensive aging.\n\nFruit After 2–6 months of aging in oak (or whenever the desired flavor profile is achieved), transfer the beer off of the oak and into a vessel for receiving fruit. Add fresh local fruit and allow all the sugars to ferment out. Your fruit to gallon ratio depends on the fruit you choose. For a subtle fruit character, stay on the lower side of the ratio. For fruit-juice bombs, you can go a little wild on the ratios, keeping in mind that the fruit can suck up a lot of beer! Our Rhythm Rug is fruited with local fresh strawberries at a rate of 4 lb/gallon (1.8 kg/3.8 l).\n\nPackaging After the beer has zero sugar remaining, dose with the same mixed cultures and 1 oz/gallon (25 g/3.8 l) of dextrose. Bottle condition in a warm place for 1–4 months. Pop bottles and enjoy!","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":5,"BoilSize":7,"BoilTime":90,"Efficiency":0.75,"DateCreated":"\/Date(1545157990337)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.052275,"Fg":1.01306875,"Srm":2.8039151964844624,"Ibu":23.405336174088827,"BgGu":0.44773479051341553,"Abv":5.057606250000001,"Calories":174,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"62","Amt":"6.5","Ppg":"37","L":"1","Use":"Mash","Id":"329610","IngId":"6767","Name":"Pilsner (US)","CustomName":"","Rank":"0"},{"Per":"29","Amt":"3","Ppg":"36","L":"2","Use":"Mash","Id":"329611","IngId":"6768","Name":"Raw Wheat","CustomName":"","Rank":"0"},{"Per":"10","Amt":"1","Ppg":"0","L":"0","Use":"Mash","Id":"329612","IngId":"6769","Name":"Rice Hulls","CustomName":"","Rank":"0"}],"Hops":[{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"5","Ibu":"9.30989840821391","Id":"352389","IngId":"6571","Name":"Aged East Kent Golding (UK)","CustomName":"","Rank":"0"},{"Amt":"1.25","Type":"Pellet","Use":"Boil","Min":"20","Day":"0","AA":"5","Ibu":"14.0954377658749","Id":"352390","IngId":"6572","Name":"Aged East Kent Golding (UK)","CustomName":"","Rank":"0"}],"Yeasts":[{"Atten":"0.75","Id":"91751","IngId":"4167","Name":"Belgian Sour Mix I","CustomName":"","Rank":"0"}],"Others":[],"MashSteps":[],"Steps":[]}
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